Gazpacho Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Tomatoes1 3⁄4 Pound, peeled (2 Large Ones)
 Cucumber1 Large, pared and halved
 Onion1 Medium, peeled and halved
 Green pepper1 Medium, quartered and seeded
 Pimiento1 , drained
 Tomato juice24 Ounce (2 Cans Of 12 Ounce Each)
 Olive oil/Salad oil1⁄3 Cup (5.33 tbs)
 Red wine vinegar1⁄3 Cup (5.33 tbs)
 Hot red pepper sauce1⁄4 Teaspoon
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon, coarsely ground
 Garlic2 Clove (10 gm), split
 Croutons1⁄2 Cup (8 tbs) (Packaged Ones)
 Chives1⁄4 Cup (4 tbs), chopped

Nutrition Facts

Serving size

Calories 194 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 527.2 mg22%

Total Carbohydrates 19 g6.4%

Dietary Fiber 3.7 g14.9%

Sugars 10.8 g

Protein 4 g7.1%

Vitamin A 42.6% Vitamin C 121%

Calcium 5.1% Iron 9%

*Based on a 2000 Calorie diet


1 In a blender, add one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento and 1/2 cup tomato juice.
2 Cover and blend well at high speed for 30 seconds, to puree the vegetables.
3 In large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, red-pepper sauce, salt and pepper.
4 Cover and refrigerate the mixture for about 2 hours until chilled.
5 Also chill 6 serving bowls at the same time.
6 Take a small skillet and rub the inside with garlic, reserve the garlic.
7 Add in the remaining oil and heat.
8 Add in the croutons and saute until browned. Set aside.
9 Chop the remaining tomato, cucumber, onion and green pepper.
10 In separate bowls, place the chopped vegetables and croutons.

11 Crush the reserved garlic, and add in to the chilled soup.
12 Serve in chilled bowls and sprinkle with chopped chives. Pass the chopped vegetables and croutons as accompaniments.